Slow Cooker Taco Pasta
Easy slow cooker taco pasta recipe, homemade with simple ingredients. Full of tomatoes, Mexican taco seasoning, salsa, cheese, beans, corn.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Slow Cooker Foodie
Ingredients
- 1 tablespoon Oil
- 1 pound Ground beef I used much less this time because we have a fussy eater.
- 4 cloves Garlic Finely minced
- 1 cup Onion Finely chopped
- Salt To taste
- Pepper To taste
- 1 can Diced tomatoes with green chilies 14.5 oz. can
- 1 cup Salsa
- 2 cups Beef broth Low sodium , May need to add an additional ½ cup broth or water if the pasta is too dry near the end
- ¼ cup Taco seasoning
- 1 cup Green peppers Washed, Finely chopped
- 1 box Pasta 12 oz. box, Dry, Uncooked, Don't use spaghetti or mini pastas, Use medium shells, bowties, spirals, rigatoni or penne
- ½ cup Corn Frozen
- ½ cup Canned beans Drained, Rinsed, Use beans of your choice: red, black, pinto or a variety
- 1.5 cups Shredded cheese Mexican cheese blend or cheddar cheese, Freshly shredded is best
Instructions
- Heat oil in a large nonstick pan over medium-high heat.
- Note: Use a multifunctional slow cooker that allows you to saute the meat the in the crockpot. This way, you won’t have to make another pot or pan dirty.
- Add beef, garlic, onion, salt, pepper and cook until meat is browned and no longer pink.
- Drain grease.
- Transfer this mixture to large crockpot (6.5 quart or larger).
- Add diced tomatoes, salsa, broth, taco seasoning, green peppers.
- Mix until combined.
- Cover and cook on High heat for 2-3 hours or on Low heat for about 5 hours or until beef is cooked through and tender.
- Stir in the dry pasta, corn, beans.
- Cover and cook on High heat for 20-30 minutes. Be sure to toss everything once halfway through. If the pasta is still looking dry and uncooked, you can mix in some more water or broth.
- Please note that your cooking time may vary, based on the brand, size and even age of crockpot you are using. For me, this was the best cooking time. For you, it could be higher or lower. Keep a close eye after 15 minutes.
- Finally, mix in shredded cheese.
- Cook uncovered on High heat for 5 minutes or until cheese is fully melted.
- Serve immediately and enjoy.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for 2 days and reheated in the microwave.
Nutrition
Calories: 671kcalCarbohydrates: 77gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 76mgSodium: 1387mgPotassium: 790mgFiber: 8gSugar: 10gVitamin A: 1529IUVitamin C: 35mgCalcium: 221mgIron: 4mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Tried this recipe?Leave a comment below or rate and tag @slowcookerfoodie on social